Asparagus Phyllo Tart
Serves 6-8
Ingredients
- 4 sheets phyllo, cut in half unsalted butter for brushing
- 400g ricotta, crumbled
- 125ml parmesan or feta crumbled
- ¼ piece blue cheese, crumbled
- 15g chives, chopped
- 30ml Italian parsley
- coarse salt and black pepper
- 2 eggs, lightly beaten
- 300g fresh asparagus, stems peeled
Method
- Preheat oven to 170°C.
- Brush the sheets of phyllo with the unsalted butter.
- Cut them in half and place them on top of each other in long rectangular tart tin.
- Mix the cheeses, chives, Italian parsley, eggs, salt and pepper together.
- Spread the mixture into the phyllo base. Arrange the asparagus in rows.
- Bake for 30-40 minutes or until set.
© sharon glass 2012 | For more recipes: www.sharonglass.co.za